摘要
烹饪油烟是室内外颗粒物的重要来源。探讨了用花生油、大豆油、橄榄油、猪油烹饪时排放颗粒物的特征,结果表明:与用猪油和花生油烹饪相比,用橄榄油和大豆油烹饪时所排放颗粒物的粒径大;用橄榄油进行烹饪时所排放颗粒物的排放因子明显高于其他3类食用油烹饪的颗粒物排放因子。橄榄油烹饪过程释放的黑碳(BC)质量浓度最高,黑碳质量浓度与颗粒物质量浓度呈显著性相关;对烹饪时所排放颗粒物的粒径演变进行分析发现,粒径为100nm左右颗粒物的数浓度最大,颗粒物粒径呈对数正态函数分布,粒径为100nm左右的颗粒物衰减率最小。
Cooking fume is an important source of indoor and outdoor particles.The characteristics of particles emitted from cooking with peanut oil,soybean oil,olive oil and lard were investigated.The results showed that the sizes of particles generated from cooking with the olive oil and soybean oil were larger than those from cooking with the lard and peanut oil.The emission factors released from cooking with olive oil were obviously larger than those from cooking with the other three types of oils.The black carbon（BC）released from cooking with olive oil was the highest and had significant correlation with the concentration of particles.Through analyzing the size distribution of particles released from cooking,particles with diameter of 100 nm had peak count concentration,and the size distribution obeyed lognormal distribution function with the lowest decaying rate at the diameter of 100 nm.
出处
《华东理工大学学报（自然科学版）》
CAS
CSCD
北大核心
2016年第1期65-71,共7页
Journal of East China University of Science and Technology
基金
上海浦江人才计划(13PJD013)
上海市自然科学基金(13ZR411800)
中央高校基本科研业务费(WB1113005)
关键词
烹饪
食用油
排放因子
衰减率
cooking
oil
emission factor
decaying rate
